Steps

1. Thinly slice the onion, carrot, celery, parsley stems, and lemon for the court-bouillon.
   🕒 03:59
2. Prepare the leatherjacket (400-500g) by scaling and skinning it. Tip: The skin of the leatherjacket is tough, so cutting off the beak first makes it easier to peel.
   🕒 04:46
3. In a pot, add the prepared leatherjacket, the thinly sliced vegetables for the court-bouillon, bay leaf (to taste), and white peppercorns (to taste). Bring to a boil.
   🕒 05:41
4. Once boiling, remove the leatherjacket from the pot. Simmer the broth over low heat for about 15 minutes, then strain to create the dashi.
   🕒 06:44
5. Flake the cooked leatherjacket meat, removing any bones.
   🕒 07:05
6. Heat [A] butter (1 tbsp) and [A] olive oil (to taste) in a pot. Sauté the finely chopped onion (1-2 tbsp) until fragrant.
   🕒 07:38
7. Add rice (120g) to the sautéed onions and stir until the grains are coated with butter.
   🕒 08:00
8. Pour in white wine (50-100cc) and let the alcohol evaporate.
   🕒 08:07
9. Gradually add the warmed leatherjacket dashi, a little at a time, while cooking the rice to your desired consistency. Tip: Aim for a slightly softer texture than al dente. For a creamy and smooth risotto, stir frequently.
   🕒 08:14
10. Season with salt (to taste).
    🕒 13:58
11. About 2 minutes before the risotto is finished cooking, add the flaked leatherjacket meat and mix well.
    🕒 14:10
12. Once the leatherjacket meat is heated through, stir in [B] butter (1-2 tbsp) and [B] olive oil (to taste).
    🕒 14:51
13. Plate the risotto and garnish with chopped green onions or chives (to taste).
    🕒 15:00
14. Spread the finished risotto on the plate and serve while slightly cooled.
    🕒 15:12